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Ice Cream : Keto Butter Pecan

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You know how people say Chinese food isn’t filling? How one can just keep eating and eating, and still be hungry 30 minutes later, well, that’s how I feel about ice cream. I can keep eating ice cream and never get my fill.

I enjoy ice cream so much that it is really the only thing I miss while on the keto diet. Well, ice cream and donuts…ice cream, donuts, and fresh tortillas…ice cream, donuts, tortillas, and Mama Maria’s black beans….ice cream, donuts, tortillas, black beans, and fresh biscuits….I think that about covers it.

Moving on. About a year ago I got an Ice Cream maker and went crazy. I was making Ice Cream about every two days. Constantly running the new Ice Cream machine, so up went my electrical bill and weight. I realized I had a problem when I made a fresh strawberry, egg nog, bourbon pecan, vanilla, smores, and chunky biscoff  in just 3 days. A whole bunch of Ice Cream and not much freezer space.

So, I had a decision to make. Keep feeding my addiction and waist size by purchasing another freezer or step away from the Ice Cream maker for a while. I sadly chose to store the Ice Cream machine in the pantry instead of cuddling with it every night before bed.

However, the ice cream maker did not stay in the pantry for long. I quickly started adapting classic recipes and making them keto friendly. This Keto Butter Pecan recipe is my favorite!

Check out the video above to see how this heavenly keto ice cream is made. The ingredients are below,  happy cooking!

ICE CREAM BASE

  • 2 cups Heavy Cream
  • 1 cup Coconut Milk
  • 7  Egg Yolks 
  • 2 Cinnamon Sticks
  • 1 tbsp Freshly Grated Nutmeg
  • 1.5 tbsp Vanilla Extract
  • .5 cup of white sugar

Fixin’s

  • 1 cup Pecans
  • 3 tbsp Unsalted Butter 
  • 1 tsp Salt
  • 3 Ghirardellil Dark Chocolate Squares

Fissler SensoRed® Frying Pan

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A dish’s fate lies in heating a pan to the correct temperature. If you’re like my wife, you don’t have the patience for waiting on a pan to heat up. Luckily there’s a pan for those of us like my wife.

A pan that says, “Whoa, slow down there cowgirl, we just met, let’s get to know each other a little before you get me all oiled up!”

The Fissler SensoRed® is that pan.  It speaks to the cook with visual cues and turns from a speckled bright red to a solid deep red when it has come to heat. This simple, yet instrumental, color change has transformed my wife’s eggs, steaks, and most of all chicken breast. I have noticed the greatest difference in the chicken breast because now they’re perfectly crusted on the outside with a much more juicy inside.

The Fissler SensoRed® takes guessing out of the equation and let’s my wife know when it’s the exact moment to drop the chicken. As soon as the entire pan goes from a speckled red to a solid deep red, she knows it’s time to party.

Not only does the SensoRed® speak letting you know it’s ready, but it also holds the conversation extremely well. It does an excellent job in reserving all the built up heat and evenly distributing it throughout the pan during the cooking process, which leads to better omelets, bacon, fried eggs, and of course chicken breast.

The even heat distribution and color changing is great, but my favorite thing about the Fissler SensoRed® is its weight and handle. The weight is just right, heavy enough to demand control, but just light enough to be controlled. The handle is thick, never gets hot, and comes off the pan at a perfect angle making it feel incredible in my hands.

So, whether you need a pan that’ll let you know when to come aboard, or just want a pan with perfect weight and an impressive handle to boot, the Fissler SensoRed® will most definitely satisfy your needs! Oh, and it’ll improve your cooking as well 🙂

Check out the video above for a full review and deliciously simple fried egg recipe!
Disclosure: I received a free product from Fissler in exchange for this review, however all thoughts and opinions are my own

Food Terminal

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I am one of four brothers, all relatively close in age, and all with big appetites. We were always concerned about who was going to get the most food. So much so that whenever we ate at Mickey D’s we would call, “Fries First!”, “Second”, “Third” – and that would determine the order of who got to pick their carton of fries.

Food Terminal brings me back to those days. The days of full on blinded gluttony, when all that mattered was eating the most food. Everything on the menu makes me giddy inside. My stomach starts doing cartwheels as I see the waiter making their way over to me. My eyes light up as the plate hits the table and tastes buds start to tango.

The waiter asks if we need anything else and I politely answer, “No thanks, we have everything we need”, instead of what is really going through my mind.

Which is, “Get out of here so I can stuff my face with these noodles and enjoy my…”

My eyes go from an abundant glee to a darting glare as Tino and Anissa dive in first. Anissa grabs pieces of the perfectly glazed pork, as Tino goes for a handful of bbq noodles. I see right past Tino’s lack of table manners and the fact that his fingers are going to be sticky from the delicious bbq sauce. Instead, I focus on the most important issue at hand – neither of them called “First.”

I mean where is the rule of law? Who the hell do they think they are? Those were my noodles, my pork, mine, mine, mine! I mean these little brats think they can just eat my food without even asking or calling it! I need to take them to the bathroom and show them some manners and maybe even…

Some of you might be thinking I’ve become unhinged, to that I say, you haven’t eaten at Food Terminal yet. So, don’t judge the level of rage caused by my offspring eating my food until your taste buds get a kick of the perfectly crafted flavors of every dish at Food Terminal!

Now, check out some of my favorites from the menu in the pictures above, as I go and explain to my kids that sharing is caring, unless we’re at Food Terminal.

This sinfully delicious restaurant is found in Chamblee right on Buford Highway and  I am not listing my top picks because, YOU SHOULD TRY EVERYTHING!

Keto Risotto : Pepperoni Cauliflower

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I have been following the Keto Diet for long enough that now it’s just my diet. The Keto Diet has become my way of life and I no longer track macros, instead I just listen to my body and my bowels (gross), and adjust my food intake accordingly.

One thing my wife and I rarely do is have a cheat meal. We don’t cheat because we’re strict about our diet, but because we enjoy keto foods so much that we don’t miss most carbs living outside the keto bounds.

However, when we come across a dish that reminds us of what a cheat meal tastes and feels like, we’re brought to a state of euphoria where we can have all the cake and eat it too!

This is one of those dishes. A dish that will get you hooked as soon as it hits your lips. It plays like a risotto but fits into a keto dress perfectly, so, drop the guilt and get to eating!

Ingredients below and directions in the pics above, happy cooking!

WHATCHA NEED
  • 2.5 cups Frozen Cauliflower
  • 1.5 cup Sliced Pepperoni
  • 1 cup Heavy Cream
  • 1.5 cup Shredded Mexican Blend Cheese
  • 2 tbsp Italian Seasoning
  • 2 tbsp Salt
  • 2 tbsp Pepper
  • 2 tbsp Olive Oil
  • 2 tbsp Butter
Save the One Pager below and have it handy when cooking

Athens Pizza Kouzzina

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Don’t let the name fool you, this place is so much more than just pizza!

There are very few restaurants that are consistently consistent in the way their food tastes. That is why places like McDonald’s have a special place in my heart, both figuratively (with memories made) and literally (with clogging factors).

The fact that a double quarter pounder with cheese tastes exactly the same every time makes it an easy decision for a tipsy late night drive-thru pit stop. However, truth be told with 3 kids, I can’t remember the last time a late night tipsy decision was made; other than deciding on going to bed ASAP before the tiny jerks are up by 5am.

Athens Pizza Kouzzina is not a fast food chain like McDonalds. Their foods couldn’t be farther apart on a culinary map, but in terms of consistency they are like identical twins. To be more exact, like my identical twin brother and me.

Athens Pizza Kouzzina is like Roly, a more healthy and perfectly sculpted culinary option.

McDonalds is like me, a more un-healthy and a loosely sculpted attempt at a culinary experience.

So now that I’ve used body types as similes, let’s get back on track!

What is so special about this place is the quality and freshness of their ingredients. Every vegetable is crisp and vibrant. The meat is juicy and always cooked to perfection. The pizza dough, oh that dough, it is a flavor like no other. The dough is light enough you won’t feel terrible after downing four slices of pizza, but doughy enough to make your cheat day feel like Christmas; it’s like having your pizza and eating it too!

This gem is located in Duluth at Sugarloaf Mills, and here’s what to order:

Order when on Keto Diet

  • The Greek Salad and with choice of a mountain of meat (Pork Loin, Gyro meat, or Chicken)
  • They Gyro Plate sub Potatoes for Salad (pass the Pita over to the kids)
  • Butter Salmon sub Rice for Salad
  • Souvlaki Skewers sub Rice for Salad

Order when on I Don’t  Give A What Diet

  • Mediterranean Pizza (BEST PIZZA IN THE A)
  • The Big Gyro
  • Rib-Eye Cheeseteak
  • Flaming Saganaki

Chicken and Sausage Broth : Keto Diet Recipe

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Sunday, Sunday = Family (brunch, naps, movies) and Sports (Fins, YWNA, ATL UTD).

It’s a day to take it slow and enjoy what we love most and I’ve found something new I enjoy as much as family, sports, seasoning my cast irons – making delicious Chicken Broth for the week!

Homemade Broth is super versatile and I use it in just about every way imaginable. I use the broth as a base for anything I make in a slow-cooker, heat my cauliflower rice in it, simmer brussel sprouts in it, and most importantly break fast with it.

Along with the Keto Diet, I practice Intermittent Fasting (18hrs Fasting/6hrs Eating) thanks to this guy:

Fasting has done wonders for me, both physically and mentally and I would suggest for everyone to give it a try. I break fast with this broth every day. Not only is it incredibly tasty, but it’s salt and fat content gives me the boost I need when the 18 hour mark hits, serving in place of an afternoon coffee giving me a nice pick me up to make it through the rest of the work day.

This recipe is my favorite and my go to almost every Sunday. I am sure you’ll like it just as much!

So, let’s make this dish! Ingredients below and directions in the pics above, happy cooking!

WHATCHA NEED :
  • All  Leftovers from a Deconstructed Chicken
  • 3 Sausage Links
  • 22 cups Water
  • .5 cup Olive Oil
  • 1 Onion
  • 4 tbsp Chicken Boullion
  • 4 tbsp Paprika
  • 4 tbsp Italian Seasoning
  • 3 tbsp Salt
  • 3 tbsp Pepper
  • 2 tbsp Cumin
  • 2 tbsp Tumeric
  • 2 tbsp Minced Garlic
  • 3 Bay Leaves
Save the One Pager below and have it handy when cooking:

 

 

One-Pan Bacon Veggies

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Sunday Fun-day! That’s when we prep our lunch for the week. I cook a keto-friendly meal that my wife pre-packages for the upcoming five days. This helps us leave the house on time and allows us to focus more on the kids; giving us the family time needed to claim victory on our morning battles.

I usually take on Tino, who yells from the top of the stairs, “You left me alone upstairs. Me mad. Me no come downstairs.” Anissa let’s my wife know that, “No, no, no! I’m not eating eggs this morning. I ate eggs last week and it feel’s like it was yesterday, so, no eggs!”

I quickly change course and start heading downstairs to reprimand Anissa, when Andres starts crying from his crib. So, Tino lets me know, “You see, baby boy mad too! You leave everyone upstairs. Everyone mad, mad and sad.” Mad and sad, well at least Tino can rhyme, I’ll count that as a win and ignore his cavemen discourse.

Sorry for the side-bar, it was a rough morning…You’ll see that this recipe calls for Bacon, Sausage, Mayo, and Olive Oil which will help reach your keto fat goals.

So, let’s make this dish! Ingredients below and directions in the pics above, happy cooking!

WHATCHA NEED :

VEGGIES

  • 2 Red Bell Peppers (small)
  • 2 Yellow Peppers (small)
  • .75 lbs of quartered Brussel Sprouts
  • .75 lbs of halved Broccoli

MEAT

  • 7 pieces Thick Cut Bacon
  • 2 Sausage Links cut in small pieces

SEASONING

  • 2.5  tbsp Mayonaise
  • 2 tbsp Olive Oil
  • 1.5 tbsp of Minced Garlic
  • 1.5 tbsp Paprika
  • 1 tbsp Turmeric
  • 1 tbsp Italian Seasoning
  • 1.5 tbsp Salt
  • 1 tbsp Pepper
Save the One Pager below and have it handy when cooking:

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